Walnut Caramel Mirror Cake
Step 1 - Walnut Cake
2 eggs - separate whites from yolks
pinch of salt
mix until foamy
gradually add 70g of sugar
mix until stiff peaks form
gently fold 70g of ground walnuts
2 tbsp (20g) all-purpose flour
21 cm springform pan, greased and lined with parchment paper
bake at 160°C for 25-30 minutes
cool completely
cut with a 20 cm ring
20 cm springform pan or ring
Step 2 - Chocolate layer
150g semisweet chocolate
3 tbsp (45ml) whipping cream
melt over bain-marie
spread evenly
refrigerate to set
Step 3 - Walnut Caramel Layer
70g walnuts
let them toast stirring constantly
cut in smaller pieces
2 egg yolks
3 tbsp (45g) sugar
mix until creamy and light yellow colored
70g sugar
1 tbsp (15ml) water
place over medium-low heat until sugar dissolves and gets a caramel color
70g butter
toasted walnuts
mixed yolks
pinch of salt
cook for about 1 minute until thickens
let cool slightly
spread evenly over the chocolate
refrigerate to set
Step 4 - Mascarpone Mousse
1 tbsp (10g) gelatin powder
60 ml cold water
2 tsp (4g) instant coffee
let it swell for 5-10 minutes
500g mascarpone, room temperature
80g powdered sugar
1 tsp (5g) vanilla extract
mix to combine
dissolve gelatin over low heat
360g whipping cream (35% fat), chilled
mix until stiff peaks form
gently fold into mascarpone mixture
23 cm pan, lined with parchment paper or acetate sheet
spread the mousse on top and edges
freeze for 4-6 hours or overnight
Step 5 - Caramel Mirror Glaze
1 tbsp (10g) gelatin powder
60 ml cold water
let it swell for 5-10 minutes
2 tbsp (16g) cornstarch
1 tbsp (15ml) water
200 g sugar
1 tbsp (15ml) lemon juice or water
place over medium-low heat until sugar dissolves and gets a caramel color
100 ml water
180ml whipping cream
dissolved cornstarch
1/2 tsp (3g) salt
bring to a boil
add gelatin
let it cool to 29°C
pour over the frozen cake
chopped walnuts
refrigerate for several hours to defrost the cake and set the glaze
70g semisweet chocolate
melt over bain-marie
30g semisweet chocolate
stir until completely melted
parchment paper
use a brush to create about 10 cm long petals
place on a curved paper
refrigerate for about 10-15 minutes to set
5 cm petals
refrigerate for about 10-15 minutes to set
melted chocolate
larger petals
chopped walnuts
refrigerate to set for at least 15 minutes
golden powder
cut with a hot knife